ECLAIR
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This pastry is similar to a beignet, but longer in shape and filled with chocolate, cream or custard. “Éclair” means lightning in French, and received its name thanks to the way it shines when covered in icing. It is believed to have been created in the 19th century by Marie-Antoine Carême, considered the world’s first chef and one of the pioneers of French haute cuisine. In Venezuela, they are known as “Lengua de Suegra” (Spanish for “Mother-in-law’s tongue”), or “Jumbos”, and in Argentina, this type of pastry is covered in chocolate fondant and is called “Palo de Jacob” “Jacob’s staff”.
Sybarite
Sybarite
“Para los Gourmands de la Moda”
The SYBARITE collection is inspired by confectionery, which pleases the palate and the eye with its textures, tastes and colors. Each SYBARITE model bears the name of a dessert, which hides a singular and little-known origin. SYBARITE is the ultimate expression of design and quality, created for fashion gourmands who want to dress every look with exclusivity and elegance.
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